Ingredients

For the cakes:

1. 100g Glutafin Gluten Free Select Multipurpose White Mix
2. 140g Light brown sugar
3. 50g Cocoa powder
4. 1 tsp baking powder
5. Pinch of salt
6. 3 medium eggs
7. 140 ml vegetable oil
8. 50ml milk
9. 75g Chocolate Orange segments broken up
10. Zest of one orange

Icing:

1. 200g unsalted butter at room temperature
2. 400g icing sugar
3. 1 tsp vanilla extract
4. 1 tsp green food colouring

Decoration:

1. Chocolate stars
2. Coloured balls or beans
3. Icing sugar

You will also need: red foil paper cases or other red paper cases

Method

1. Heat the oven to 180C/160C fan/gas 4 and put 12 cupcake cases in a 12-hole tin.
2. Combine the sugar, flour mix, cocoa, pinch of salt and baking powder in a large bowl.
3. Whisk together the eggs, vegetable oil and milk. Gradually whisk the wet ingredients into the dry until you have a smooth mixture.
4. Fold in the chocolate orange and orange zest. Divide the mixture between the cases, then bake for 20 mins until risen. Leave to cool. The cakes can be stored for 4-5 days. They can be frozen uniced. Wrap well in cling film and foil and keep for up to 3 months.

Buttercream Icing

1. Beat the room temperature unsalted butter on its own for a few minutes to loosen it and make it smoother.
2. Add in the icing sugar and vanilla extract and beat again until smooth.  You can add a couple of tbsp of milk if it is too thick.
3. Add the green food colouring and beat again until combined.
4. Pipe using a star nozzle to create a tree shape and decorate with stars and chocolate beans and a dusting of icing sugar if desired.